Ingredients:
7 Cups Of Canned Del Monte Sliced Peaches In Syrup
2 Cups Of White Granulated Sugar
1/2 Cup Of Softened Unsalted Real Butter
1 Dash Of Coarse Ground Table Salt
1 Tablespoon Of Royal Brand Baking Powder
1 Cup Of Cold Fresh Low Fat Milk
2 Tablespoons Of Fresh Squeezed Orange Juice
1 Cup Of White All Purpose Baking Flour
1 Teaspoon Of Ground Cinnamon Powder
1 Teaspoon Of Liquid Vanilla Extract
2 Large Fresh Whole Eggs
1/2 Teaspoon Of Ground Nutmeg Powder
1 Pinch Of Ground Cloves
Information:
Serving Size 10
591 Calories Per Serving
19 Grams Of Fat
Preparation Instructions:
I should thank Anton from Boston Massachusetts for submitting this delicious crock pot peach cobbler recipe. To get started with the preparation process, please take out your crock pot, and then lightly grease the inside of it with a little butter. Next take out a large mixing bowl, and then gradually whisk together the white granulated sugar, softened unsalted real butter, ground table salt, baking powder, low fat milk, fresh squeezed orange juice, white all purpose baking flour, ground cinnamon powder, liquid vanilla extract, large fresh whole eggs, ground nutmeg, and ground cloves. Once you have a thick and creamy batter, stir in your sliced peaches in syrup, and then pour the cobbler into the crock pot. Place the crock pot on a low setting, and let the peach cobbler cook for six to eight hours. As an alternative option, you can place the heat setting on your crock pot on high, and then cook the cobbler for three to four hours. Serve the dessert hot with a side dish of vanilla ice cream.
